River Cottage Strawberry Vinegar

Put strawberries in a bowl, crush slightly with a wooden spoon. Add the vinegar, cover the bowl and leave for 4-5 days. Stir occasionally.

Pour fruit and vinegar into a scalded jelly bag or muslin and suspend over a bowl, leave overnight to drain.

Measure liquid and pour into a saucepan. For every 600ml fruit vinegar, add 450g sugar. Place on a low heat and bring to boil gently, stirring until all the sugar has dissolved. Remove from heat and leave to cool. Bottle and seal when cold.

I also made this with raspberries and can guarantee you its GOOD. Raspberry vinegar goes better on salad as its a little bit more savoury. The strawberry vinegar is so aromatic in a glass of sparkling water or on top of vanilla ice cream.